Baja Sauce

 

Little late but here it is. :)

Ingredients

• 2 Tbs olive oil
• 1/2 yellow onion, chopped
• 1 Tbs red bell pepper, chopped
• 1 Tbs yellow bell pepper, chopped
• 1 Tbs orange bell pepper, chopped
• 1 clove garlic, minced
• 1 heavy pinch of salt
• 1 mango, diced
• 1 medium orange, juiced
• juice of 1/2 lime
• 1 tsp garlic pepper
• 2 Tbs honey
• 2 Tbs light brown sugar
• 1 habenero, sides cut off, seeds and membranes discarded (unless you like it HOT)
• 1 chipotle pepper, minced (more if you like it)
• 1 tsp adobo sauce (from the chipotles)
• salt and pepper to taste
• 4 to 5 jarred jalapeno slices, minced
• 1 Tbs chopped cilantro
• 1 tsp each, lime and orange zest
• 3/4 to 1 cup light sour cream

Directions

1. Heat olive oil over medium heat in skillet. Add onion and peppers but not garlic. Add salt and sautee over medium heat until tender, about 5 minutes. Add garlic and saute for 1 more minute. Add mangos, and the juice of one orange and half a lime along with honey and brown sugar. Add the sides of the habenero, and the chipotle and the adobo sauce. Simmer over low heat for 3 to 4 minutes. Remove peices of habenero. Add salt and pepper to taste. Place mango sautee in blender and add cilantro, chopped jarred jalapenos, and zest. Puree. Remove 1/2 cup sauce and serve as is. To the remaning puree, add sour cream and blend until smooth and combined.

Footnotes

• For more heat, mince half of the habenero sides and sautee with onions and peppers.